Ricotta Hotcakes with Strawberries & Banana

By Dixie Elliott

Ricotta Hotcakes with Strawberries & Banana
Ricotta is wonderfully versatile and suitable for sweet or savoury dishes. Whip up a batch of these old-school hotcakes served with fresh fruit for a luxurious late brunch.

Serves 4

1¼ cups ricotta

¾ cup milk

3 eggs, separated

1 cup self-raising flour

2 tbs caster sugar

pinch of salt

butter, to grease frying pan

250g punnet strawberries, hulled, halved or sliced, to serve

2 bananas, sliced, to serve

yoghurt, to serve

honey, to serve

1 Whisk ricotta, milk and egg yolks in 
a bowl. Sift flour over ricotta mixture. 
Add sugar and whisk until well combined. Using an electric hand-beater, beat egg whites and salt until stiff peaks form. Gently fold through ricotta mixture.

2 Heat a non-stick frying pan over medium-low heat. Lightly grease with 
a little butter. Drop ¼ cup batter into 
pan and spread to about 9–10cm. Cook for 2 minutes or until bubbles form on top. Turn and cook for a further 1 minute or until hotcake is cooked through. Transfer to a plate. Continue to make hotcakes with remaining batter.

3 Serve 3 hotcakes on each plate with strawberries, banana, yoghurt and honey.


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